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At what temperature does the hard crack stage occur when making candy?
The hard crack stage occurs at around 300 to 310 degrees Fahrenheit when making candy.
What is the hard crack temp for making homemade candy?
The hard crack temperature for making homemade candy is around 300 to 310 degrees Fahrenheit.
What is the ideal temperature for the hard ball stage when making candy?
The ideal temperature for the hard ball stage when making candy is around 250 to 265 degrees Fahrenheit.
At what temperature does the hard ball stage occur when making candy?
The hard ball stage occurs at a temperature of around 250 to 265 degrees Fahrenheit when making candy.
At what temperature does sugar reach the hard crack stage?
Sugar reaches the hard crack stage at a temperature of around 300 to 310 degrees Fahrenheit.
How can I make homemade pull candy?
To make homemade pull candy, you will need sugar, corn syrup, water, butter, and flavoring. Cook the ingredients together until they reach the hard crack stage, then pour onto a greased surface to cool. Pull and stretch the candy until it becomes light in color and firm. Cut into pieces and enjoy!
How can I make coffee candy at home?
To make coffee candy at home, you can mix sugar, corn syrup, coffee extract, and butter in a saucepan over medium heat until it reaches 300F (hard crack stage). Pour the mixture onto a greased baking sheet, let it cool, and then break it into pieces.
How do you dry peanut brittle?
I "saved" a batch of microwave peanut brittle that never got hard. I scraped it into a pan and melted it back down and boiled until the hard candy stage (by candy thermometer or dropping some in water - it should turn brittle and hard). When it was at the hard candy stage, I took it off the burner, stirred in some baking soda and spread it in the greased baking sheet to cool. It brittled up just right!
When melted sugar is poured into candy mold and allowed to set is called?
When melted sugar is poured into a candy mold and allowed to set, it is called "hard candy making".
What does softball stage mean in cooking?
When you cook candies the instructions will often refer to the "soft ball" stage. The "soft ball" stage usually occurs at 235 degrees F. When this temperature is achieved, dip a spoon into the candy and drop some of the candy mixture in a cool/cold glass of water. If it has cooked long enough your candy will form into a ball that is slightly mushy, not hard, this is the "soft ball" stage. If the candy just falls apart in the water it has not yet achieved the "soft ball" stage.
Can a deep fryer thermometer be used as a candy thermometer?
Meat is generally cooked to under 200 degrees and candy's hard crack stage is 300-310 degrees, so the standard digital probe probably cannot handle the intense heat. And the probe wire might hit the burner. And the sugar may seal the probe beyond your ability to clean it.
Which is more damaging to the teeth hard candy or a candy bar?
hard candy
